Patent GB-1071027-A (GB)
Title: A method for the manufacture of seasoning material by the decomposition of whole yeast cells
IPC: C12N1/06
Filed: 1963-11-25
Abstract: A method for the manufacture of a seasoning material by the enzymatic decomposition of whole yeast cells involves culturing Streptomyces satsumaensis ATCC 19242 in a broth medium containing inorganic phosphate material to produce a culture broth comprising a solution of enzymes, adding the culture broth, or the solution of enzymes adding the culture broth, or the solution of enzymes separated from it, to a suspension of yeast cells in an aqueous medium containing antiseptic material (toluene, ethyl acetate, or nitrofurazone), and allowing the enzymes to digest the yeast cells to produce a digest solution containing various 5'-nucleotides, organic acids, sugars (acetic, adenyl, cytidylic, glutamic, guanylic, inosinic and uridylic acids and glucose) and other seasoning components.  The inorganic phosphate is added in sufficient amount, between 0.1 - 0.6%, to inhibit or repress the production of phosphatase. 5'-nucleotidase produced is inactivated by heating the cultured broth or the separated solution of enzymes to 50 DEG  -60 DEG C. for 5 - 20 minutes.  The solution obtained by the digestion is regulated to pH 5.0, extracted with ethyl acetate, and regulated to pH 6.5, the solution is distilled off under reduced pressure until one-fifth has been removed or, alternatively, the solution is kept for 20 minutes at 100 DEG C. for the removal of the remaining solvent, and finally the solution is spray-dried at between 90 DEG  and 120 DEG C. to yield a powdery material. Other seasoning materials such as sodium chloride, sugars, spices vinegar, soya sauce, miso (soya bean mash), amino acids, and meat, poultry and fish extracts, may be added to the digest solution or to the spray-dried powdery material.  The cultural and morphological characteristics of Streptomyces satsumaensis are disclosed. According to the detailed procedure described in the Examples the Streptomyces satsumaensis micro-organisms were initially cultivated in a medium consisting of baker's yeast, soluble starch, potassium hydrogen phosphate, magnesium sulphate or chloride, sodium chloride or corn steep liquor, and water to produce the solution of enzymes, which solution was then digested with a 20-40% solution of baker's yeast.ALSO:A method for the manufacture of a seasoning material by the enzymatic decomposition of whole yeast cells involves culturing Streptomyces satsumaensis ATCC 19242 in a broth medium containing inorganic phosphate material to produce a culture broth comprising a solution of enzymes, adding the culture broth, or the solution of enzymes separated from it, to a suspension of yeast cells in an aqueous medium containing antiseptic material (toluene, ethyl acetate, or nitrofurazone), and allowing the enzymes to digest the yeast cells to produce a digest solution containing various 51-nucleotides, organic acids, sugars (acetic, adenyl, cytidylic, glutamic, guanylic, inosinic and uridylic acids and glucose) and other seasoning components.  The inorganic phosphate is added in a sufficient amount, between 0.1-0.6%, to inhibit or repress the production of phosphatase.  51-nucleotidase produced is inactivated by heating the cultured broth or the separated solution of enzymes to 50 DEG -60 DEG C. for 5-20 minutes.  The solution obtained by the digestion is regulated to pH 5.0, extracted with ethyl acetate, and regulated to pH 6.5, the solution is distilled off under reduced pressure until one-fifth has been removed or, alternatively, the solution is kept for 20 minutes at 100 DEG C. for the removal of the remaining solvent, and finally the solution is spray-dried at between 90 DEG  and 120 DEG C. to yield a powdery material.  Other seasoning materials such as sodium chloride, sugars, spices, vinegar, soya sauce, miso (soya bean mash), amino acids, and meat, poultry and fish extracts, may be added to the digest solution or to the spray-dried powdery material.  The cultural and morphological characteristics of Streptomyces satsumaensis are disclosed.  According to the detailed procedure described in the Examples the Streptomyces satsumaensis micro-organisms were initially cultivated in a medium consisting of baker's yeast, soluble starch, potassium hydrogen phosphate, magnesium sulphate or chloride, sodium chloride or corn steep liquor, and water to produce the solution of enzymes, which solution was then digested with a 20-40% solution of baker's yeast.